Pie Contest

Pie Contest

On Saturday October 3rd Sugar Grove hosted a town-wide pie baking contest. 82 pies were dropped of at Churubusco High school to be judged. We had 4 category winners and one “best-overall winner”. The best overall winner was given an overnight stay at the Essenhaus Inn.

The next day, Sunday October 4th, Sugar Grove “Left the building”. Services were held at Churubusco High School in the auditorium at 10:00AM . People were greeted and welcomed at the front door and were welcomed by coffee and donuts in the commons. We announced the pie contest winners during the service. Pastor Tim spoke on “Changing the Recipe.” When we’re feeling stuck, when things aren’t going well and there seems to be no hope in site, why do we keep doing what we’ve been doing? Won’t we keep getting the same result? It was a great evangelistic message and was an encouragement to everyone and offered the only real lasting answer – Jesus Christ

Following the service a hog roast and pot-luck lunch was served. We had over 375 in attendance, many of which were first time guests. Pies from the contest were dessert! The rest of the afternoon was filled with carnival games for the toddlers, relays for elementary, middle and high school, and adults! It was a great outreach effort and involved a large number of volunteers. We’ve already seen God working in many ways as a result of the day.

Cherry Pie—BEST OVERALL—Kathi Engle	Kathi is keeping her recipe a secret!!!


Pecan Pie—Meat Winner—Erna Maure

Peanut Butter & Jelly Pie—Kids Winner Darian Manth

Cheddar pear pie—Most Unique Winner From the kitchen of Julie Resler
Ingredients 5c pears, peeled and thinly sliced 1/3 c sugar 1tbsp cornstarch 1/8tsp. salt 1 unbaked 9” pie shell Topping ½ c shredded cheddar cheese ½ c all-purpose flour ¼ c butter, melted ¼ c sugar ¼ tsp salt	Combine pears, sugar, cornstarch and salt. Pour into pie shell. Combine topping ingredients until crumbly; sprinkle over filling. Bake at 425 for 25-35 min or until crust is golden and cheese is melted. Serve warm. Store in refrigerator.

Coconut Custard Pie—Cream Pie Winner Jean Allen
Ingredients 1 c sugar 3 large eggs: separated 1/3 c flour 1c flake coconut (packed) ¼ t salt 2T butter, softened 2 ¼ c milk 1t vanilla 1(12oz) can evaporated milk 1 9” prebaked pie crust ½ t cream of tarter 3T sugar 3/4t cornstarch	Preheat to 400 degrees. In a large sauce pan combine 1st addition of sugar, flour, and salt. Gradually add milk and evaporated milk, stir until blended. Cook over med. Heat stirring constantly until thickens and begins to boil; remove from heat. Beat egg yolks in a small bowl until thick and lemony. Gradually stir in ¼ of hot mixture into yolks to temper them add to rest of mix in sauce pan. Cook over med heat stir constantly for 1 min. Remove add coconut, butter and vanilla, stir just until butter melts. Pour into pie crust. Meringue egg whites and cream of tarter slowly add sugar and cornstarch. Bake 8-12 min-cool.

Upside Down Apple Pie—Fruit Pie Winner Pam Hill
Topping 4T. butter 1/2 c. chopped pecans. 1/2 c. packed b. sugar Filling 3/4 c. brown sugar, 1/3 c. flour, 3/4 tsp. cinn. 5 large apples Mix with 4 T butter	Pre heat oven 375 degrees. Spray deep dish pie plate, put wax paper over plate, spray wax paper, place topping on wax paper , put pie crust over topping, put filling in the crust , add second crust, Bake 1 hr. 15 min. Turn pie over on a large plate remove wax paper while still hot. Hint --trim square edges off wax paper before baking .